Chef Franco Cimini proposes:

Starters

Culatello of Nero di Parma (Spigaroli) with croutons and butter - € 30.00
Mortadella Lo Santo selection knife-cut - € 13.00
Salami from Emilia and Giardiniera (local farms alternate with their excellences) - € 25.00
Beaten raw meat of the Italian Friesian breed - € 15.00
Croutons with chicken livers - € 9.00
Baked golden onion stuffed with rabbit liver - € 13.00
Soft omelette with spring onion and balsamic vinegar 12 years - € 11.00
Anchovies from the Cantabrian sea with bread and butter - 17,00 €
Vignarole snails with garden herbs - € 19.00
Violet artichoke and Parmesan salad - 17,00 €
Raw beaten meat and white truffle - 35,00 €

 

First courses homage to Sant’Angelo Dairy (ours!)

Tortellini With Mirasole Cream obtained by separation ®- 19,00 €
Tortelli ricotta cheese and parmesan with melted butter - 14,00 €
Tortellini in double chicken broth - 19,00 €
Noodles with ancient courtyard meat sauce (meat sauce with chicken giblets) - 17,00 €
Green lasagna with nettle, courtyard meat sauce and cream obtained by separation - € 18.00
Straw and hay with white veal sauce - € 17.00
Mezzi rigatoni with cheese and pepper - 13,00 €
Combed egg macaroni with gambuccio and peas - € 15.00
Strettine with egg and white truffle - € 32.00
Green egg strichetti with culatello and violet artichokes - € 19.00


Dishes: the low court and offal

Guinea fowl "with ashes" - € 24.00
Sautéed veal kidney - 18,00 €
Lamb offal and cheese and egg - 22,00 €
Mazzafegate (liver sausages and chilli pepper) - € 14.00
Brain and fried zucchini - € 26.00
Oven-roasted duck - € 24.00
Pan of chicken livers and hearts - € 17.00
Parmigiana grey tripe - 17,00 €

Tradition

Veal rib in Bolognese cutlet (x 1ps) - € 40.00
Veal meatballs and mortadella with new peas - € 18.00
Countryside pork cutlet with bone and lemon - € 28.00
Artichoke flan and artichoke - 17,00 €


On Wood Embers….

Florentine steak of old cow (long maturation) - 1kg € 80.00
Florentine steak of old cow (long maturation) - min 500gr - 40,00 €
Royal neck of old cow - € 27.00
Pork fracosta with its rind - € 24.00
Suckling veal knuckle- 26,00 €
Sausage of our production - 16,00 €
Pork livers in the net with bay leaf - 19,00 €
Lamb on the coals - 26 ,00 €
Rack of pork ribs - 18,00 €
Borsotti squid on the embers - € 23.00
Millefeuille of veal and white truffle - € 50.00
Fried eggs and white truffle - € 28.00

The prices listed may vary according to the cost of the ingredients used.

Click Here To See A Selection Of Our Dishes